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Mini Chicken Pot Pies

laura
These simple and quick recipe for Mini Chicken Pot Pies will be incredible and will be perfect for a family breakfast.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course All Recipes
Servings 8
Calories 129 kcal

Ingredients
  

  • 1 ½ tbsp Butter
  • ½ cup Onion Chopped
  • 4 tsp All-Purpose Flour
  • 1 cup Milk 2 %
  • ½ tsp Thyme Leaves Dried
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 1 Rotisserie Chicken Chopped
  • 1 cup Frozen Mixed Vegetables

Instructions
 

  • Sprinkle flour on a countertop. Roll out one crust at a time on the floured countertop.
  • Use a round cookie cutter to make rounds for each pot pie.
  • First fit each muffin well with one of the circles as the bottom layer of the pot pie Second, use a straw to make six small holes in the top crust of each pot pie.

Filling:

  • Melt butter in a nonstick skillet over medium heat.
  • Add the chopped onions cooking for 3-4 minutes, stirring often, until the onion is tender. Add in flour. Stirring until blended.
  • Continue to stir while adding in the milk, thyme, salt and pepper. Cook for 2-3 minutes until this thickens. Add chicken and vegetables.
  • Stir to mix. Measure ¼ cup of the filling. Spoon the filling in the bottom crust Place the crust top (with the holes) on top of the filling.
  • Bake at 375 degrees for 20-25 minutes. (The filling will be bubbly while the crust is a golden brown.) Set aside to cool for about 5 minutes.
  • To remove from the muffin tins, carefully run a knife around the edge of each pie to loosen. Put on a serving plate.
  • Enjoy!
Keyword Mini Chicken Pot Pies